With this quick and easy one-pot recipe, you can make your very own summer-in-a-jar lemon curd anytime. You won’t go back to store-bought lemon curd again.
I baked a cake recently that only needed egg whites so I ended up with 5 extra (golden and beautiful) egg yolks. Me version 1 would have made such a big fuss about this whole scenario. I never knew what to do with these dang yolks.
But now, I look forward to actually having extras so I can make my very own summer-in-a-jar lemon curd (and man do I need summer now; it feels like -32C as I type this). It’s great with scones, as filling for cakes and it’s so delicious I eat it on its own (with a spoon, out of the jar, like peanut butter, don’t judge me).
Me vs. Stove
I used to ignore these kinds of recipes because I only get along with ovens; stoves, not so much. And the recipes I initially found involved double boilers and tempering eggs which I didn’t care for (that is to say: have no talent for). Either it takes me too long or I make a mess of things or I just simply cannot for the life of me do it right (I mean, it’s difficult to ensure the boiling water doesn’t touch the bowl, right?).
Quick, easy, one-pot lemon curd
So I thought instead of giving myself unnecessary stress, why not take the simplest route? Put them all in one pot and just be extra conscientious about stirring to avoid ending up with scrambled eggs. And that’s how I’ve been making my lemon curd ever since.
I promise you – try this recipe once and like me, you won’t go back to store-bought lemon curd again. This homemade version is thicker, brighter, silkier, and just all around better. I had a jar of store-bought lemon curd sitting around in the fridge when I made this and I can really taste the difference. Put side-by-side, by colour alone (I can show you but I’m wary of lawsuits), homemade wins.
When life gives you lemons…
So when life gives you lemons (and extra egg yolks), make your very own lemon curd!
And if you can, use Meyer lemons – they are sweeter. I always keep a stash of those around. I buy them at Costco, put them in a Ziploc bag, straight into the fridge and they last me several weeks. I’ve also learned how to freeze both the juice and the zest and they last a very long time.
Ingredients
- 5 egg yolks, beaten
- 1 cup granulated sugar
- 1/3 cup lemon juice (I used about 4 regular-sized Meyer lemons)
- 3-4 tablespoons lemon zest (use all the zest from the lemons you juiced)
- 1/2 cup salted butter, cut into parts
Instructions
- In a medium saucepan, combine 5 egg yolks, 1 cup granulated sugar, 1/3 cup lemon juice, lemon zest and 1/2 cup butter.
- Cook over medium heat, constantly stirring until the mixture is thick enough (it usually takes me 10 minutes to get the consistency I want).
- Remove from heat and carefully transfer the hot mixture into a heat-proof container. Use a strainer when transferring so you end up with smooth, silky, pure lemon curd.
- Cover by putting a layer of plastic wrap directly on the surface of the curd and refrigerate overnight.
Notes
This recipes makes about 1.5 cups.
(The recipe list I adapted from The Food Network)
Happy Lemon Curd-ing!
Did you make lemon curd? Tell me how it went in the comments section below. I’d love to hear all about it. (Tip: You can use them as filling for these heavenly Limoncello Cupcakes.)
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This would make an amazing lemon meringue pie, although straight out of the jar sounds pretty yummy, too. The idea of tempering eggs scares me a little, though this recipe makes me want to give it a shot
Oh yeah, this with meringue and crust sounds delicious! And yes I eat this from the jar all the time teehee. Hope you try my easier method! Thanks Natalie!
Homemade lemon Curd is so much better than store bought and really not that difficult to make. I like to use the egg white for a nice pavlova.
Absolutely! I still have a half eaten jar of my ex-favourite store-bought jar sitting in the fridge! (Which reminds me I should really check the expiration on that lol). Pavlova is a great idea for the extra egg whites…that’s in my to-conquer list 🙂
I’ve been looking for a good lemon curd recipe, excited to give this one a try!
I’m happy to hear that! This is no-fail, just a lot of stirring 🙂 Let me know how it goes. Thanks Charlotte!
Love the mason jars!!! And love that it is an easy and one pot recipe. Cannot wait to try.
Hi Carrie! We get them from Ikea, I think they’re just about a dollar each, such a great deal 🙂 This lemon curd recipe is my attempt at making things really simple because I can’t temper anything for the life of me lol…I’m so happy it worked! Hope you like it. Let me know how it goes 🙂
Hi! Do you let it cool outside the fridge or cover it while it’s warm before you put it in the icebox overnight?
Also, do you refridgirate it in the jar or just transfer when it’s been cooled overnight?
Thanks!
Hi Anne! As soon as I remove it from the heat, I transfer it into the jar and let it cool slightly (only a couple of minutes – just so it doesn’t go into the fridge steaming hot). While still warm, I cover the entire surface of the curd with plastic wrap (press gently and cover the entire surface), seal the jar, then straight into the fridge it goes. Next day, remove the wrap and enjoy 🙂 Hope this helps!
Thank you! Tried it and worked out well!
I’m so happy to hear that! You are most welcome Anne 🙂
My sister made the chocolate chip cookie. She made the lemon curd. I had the brilliant idea to put them together — I’d say I made a chocolate chip with lemon curd dip! Yummo! Wish I can post the pic here!
I never would have thought to put those two together! Awesome. I’m so glad you liked both recipes 🙂 Post a picture on my FB page so I can see what your masterpiece looks like!
This sounds so easy! I’ve been meaning to make some with the lemons from our tree, but I tried once and failed miserably! Yours looks beautiful!
Sorry to hear that! Hopefully you’ll try again 🙂 This is very easy it’s just the constant stirring that’s a little bit of a work out 🙂
I do make my own lemon curd. I wholeheartedly concur. Homemade is WAY better than store bought! And yes, (blush) I also eat mine with a spoon sometimes. It’s just so yummy! I am fascinated to see you can make it without the tempering the egg step. I will have to give that a try! Thanks!
I’m not a very good cook so I just tried to skip tempering altogether. Happily it worked 🙂 And no shame in eating it out of the jar lol 🙂
i have never made lemon curd either but it will be such a nice addition to a brunch table.
Hope you try and like it! 🙂
Lemon curd is great…it’s like eating the pie without the crust. I love it on scones!!
Me too! Scones, then pancakes, then just about everything else I think 🙂
Homemade lemon curd is so much more wonderful than storebought (which isn’t bad itself!) I hope yourer recipe encourages more people to make their own!
Absolutely. Thanks for stopping by!
That color is gorgeous! I just want to dive in!
Thank you! (And that’s how I feel too lol!)
It is lemon season here in arizona I need to make this
What a great idea for using up extra egg yolks! I always have extra when I make a meringue, this looks delicious!
I know! This solves my egg yolk situation too, I love it 🙂
I tried making lemon curd once and it turned out awful! This recipe has inspired me to try again! This looks and sounds amazing! Yum!
I’m so glad to hear that. This is really simple to do (just lots of stirring). Hope you enjoy it!
I love lemon curd! The first time I had it we ate it on cookies. I haven’t made it in a long time, and I think I need to make it soon!
Stat! 🙂 Thanks for stopping by
LOVE homemade lemon curd! Way superior to store-bought. Your photos put me in the mood for spring/summer!
Thanks! Ahhh summer. So near yet so far. In the meantime – homemade lemon curd!
There is nothing better than homemade lemon curd! It is so delicious, and I stand and eat mine from the jar as well, no judgement here 🙂 Love the colour of yours!
I have become a serious convert now, homemade is so delicious isn’t it? I think the colour is so vibrant because I only use egg yolks 🙂
Lemon curd is one of those things I make every winter when the lemons are fresh off the tree in my yard. There’s nothing better than homemade curd.
I’m jealous of your lemon tree lol. The second best thing for me is to buy them when they’re in season and freeze the juice and the zest so I can have them all year round 🙂
I’ve only ever made lemon curd for use in lemon meringue pie. You are so right though, all the tempering and messing about… I’m not a fan.
Looking forward to trying this!
Yeah, I suck at those technical stuff so I’m glad this worked out 🙂 Hope you like it!
Thanks for sharing. Can’t wait to try this. Looks so delightful 🙂
Thank you! Now is the perfect time, I just recently learned winter is citrus season 🙂